A feast for the eyes and tastebuds! This colourful confetti of roasted vegetables and lemony chicken is sure to put you in a good mood.
Sweet Bell Pepper
Red Onion, chopped
Feta Cheese, crumbled(ContainsMilk/Lait)
Vegetable Broth Concentrate
Salt and Pepper*
Preheat the oven to 425°F (to roast veggies and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Core, then cut pepper(s) into 1/2-inch pieces. Cut zucchini into 1/2-inch pieces. On a baking sheet, toss peppers, zucchini, onions and half the lemon-pepper seasoning with 1 tbsp oil (use 2 baking sheets for 4 ppl, using 1 tbsp oil for each sheet). Season with salt and pepper. Roast in middle of oven, until golden, 18-20 min.
Meanwhile, pat chicken dry with paper towel. Sprinkle over remaining lemon-pepper seasoning. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side.
To the baking sheet(s) with veggies, add chicken. Roast in middle of oven, until chicken is cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, bring a kettle of water to a boil. Zest, then juice half the lemon. Cut remaining lemon into wedges. In a large bowl, stir together couscous, broth concentrate and lemon zest. Stir in 2/3 cup boiling water (dbl for 4 ppl). Cover and let stand, until liquid is absorbed, 5-6 min.
Meanwhile, roughly chop parsley. When couscous is done, stir in roasted veggies, parsley, 1/2 tbsp lemon juice (dbl for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Slice chicken. Divide couscous and chicken between plates. Crumble over feta. Drizzle over any remaining juices from the baking sheet. Squeeze over a lemon wedge, if desired.